It’s now been six months since Mira Manek launched Chai by Mira, the café at triyoga Soho. The response has been amazing. To mark the occasion, Mira shares updates on her summer hours, details about her chai menu and a delicious summer recipe from her cookbook Saffron Soul.
Summer hours – now opening at 8am
For the summer period, Chai by Mira is now opening at 8.00am, so you can now grab your morning chai, coffee, muffin, porridge – whatever you like – before work.
Chai stories
Mira has launched a series of afternoon talks at triyoga Soho with key people in wellness. Up next on 19 June 2019 is Anjali Mahto, author of The Skincare Bible and leading dermatologist. In July 2019, Mira will host a discussion with Dr Giles Yeo, a geneticist at the University of Cambridge, presenter for BBC Horizon (‘Why are we getting so fat?’ & ‘Clean eating – The dirty truth’) and author of Gene Eating – The science of obesity and the truth about diets.
7 chaisÂ
Mira’s chai is a blend of 7 spices and there’s 7 types of chai on the menu, from matcha chai and cacao chai to masala coffee and rose chai. You can get any of these cold and iced, so you’re able to get that spice kick whilst cooling down after yoga. You can find Chai by Mira on Instagram @chaibymira.
Summer recipe: Indian Summers Salad
Here is one of Mira’s go-to salad recipes, the Indian Summers Salad from her cookbook Saffron Soul, a celebration of colours, textures and delicious flavours, with kale, sweet dates, zesty strawberries and a lime-infused coriander dressing.
Ingredients
For the dressing:
– handful, 50g cashews
– handful of coriander leaves
– juice of ½ lime
– ½ teaspoon salt
– ¼ teaspoon cumin seeds
– 80ml coconut water or plain water
– ¼ green chilli, optional
For the salad:
– 70g kale (about 3 handfuls)
– 150g red cabbage (about ¼)
– 5-8 pitted dates, preferably Medjool
– 150g strawberries, plus a few extra to garnish
– 2 tablespoons sesame seeds
– handful flaked almonds, to garnish
Method
1 – Prepare the dressing in advance so the cashews can soak. Mix together all the dressing ingredients and leave for at least a couple of hours (or overnight).
2 – You can make the base of the salad just before serving, or make a few hours in advance and keep in the fridge until ready to dress and serve. To make the salad, chop the kale and cabbage as finely as possible, removing any thick stalks from the kale. Chop the dates into small pieces so there aren’t any large clumps. Lastly, chop the strawberries into small pieces. Mix together the kale, cabbage, dates, chopped strawberries and sesame seeds in a large bowl.
3 – To make the dressing, in a blender or food processor blend together all the dressing ingredients and taste for seasoning, adding extra salt, lime or chilli if required.
4 – When ready to eat, place the salad on a serving plate and drizzle the dressing over the top. Quarter the reserved strawberries for the garnish, add to the top of the salad, sprinkle with almond flakes and serve immediately.
Click here to visit the Chai by Mira website.
Click here for more information about triyoga soho, home of Chai by Mira. Â
